Comments on: Peanut Butter Oat Cookies

By: Cookie and Kate

Cookie and Kate — Mon, 07 Apr 2025 18:10:31 +0000

In reply to Marlene. Thanks for sharing, Marlene!

By: Marlene

Marlene — Sat, 05 Apr 2025 22:48:10 +0000

I liked these a lot. I had wanted to cut down the sugar but didn’t, because another person apparently had done so and they didn’t turn out well, she said. It’s great to have input like that to know what not to change! The only thing I changed was I made my own brown sugar from molasses and white sugar, as I had run out of the brown. Would make these again – I gave up chocolate for Lent so these were my savior (LOL, no pun intended)!

By: Akemi

Akemi — Thu, 27 Mar 2025 05:16:55 +0000

In reply to Kate. Has anyone tried cutting down on the sugar with successful results by chance? I’d like to try to use less coconut sugar but not sure how much less to try or if that will mess everything up. I saw someone say they cut the sugar in half and the cookies tasted metallicy? Not sure why cutting the sugar would cause that result but would love any tips if people have them! By the way Kate, I love your muffin recipes and the granola recipe! I’m now looking at your other recipes since the other ones I’ve tried have been so wonderful. Thank you for these!

By: Diane Kent

Diane Kent — Sat, 22 Mar 2025 13:31:57 +0000

I’m not one for leaving a review but this recipe blew me away. I expected it to fail and had told myself to expect that. So when it worked and they are the perfect yin for my yang, I had to share. I’m older and don’t bother with cookies but prefer to make bar sweets. Mixed it per instructions and spread in 9 x 16 pan. I set the timer for 25 to start and when I checked decided to wait and let it go a bit longer. I didn’t think it would rise and spread like it did because the mess I spread in the pan didn’t impress me at all. It rose just to the top edge like I planned it that way and when I tried it later I thought ‘okay better than expected.’ Well, these are the most delicious healthy brownies with the peanut flavor I was craving and the oatmeal texture I enjoy. I did add some chopped walnuts and they just add to the texture. My new Fav treat!

By: Cherry Grisham

Cherry Grisham — Sat, 18 Jan 2025 23:54:05 +0000

These cookies were foolproof for me. Last fall I had been given a jar of “natural” nut and seed butter with what else- pumpkin spice. I used this in place of peanut butter and 1 cup of raisons. Using a 2 tablespoon scoop and no flattening of the scooped dough, I did a test cookie on parchment. It spread more than I wanted , so I added another 1/2 cup of quick oats. That did the trick for me. I found silicone mat released the baked and 10 minute cooled cookies butter than parchment. Make sure not to over bake these cookies. After about 8 1/2 minutes the cookies still looked a little wet in the center but golden on the edges. Perfect once they cooled. When I make these again, I will buy natural peanut butter. My partner likes Jiffy, but the natural peanut butter will make these cookies so “healthy.”

By: Sarah N

Sarah N — Sun, 05 Jan 2025 21:40:04 +0000

These are my new favorite cookies! Mine did not flatten. I am trying to limit sugar so I used a mashed very ripe banana for one of the cups of brown sugar. I used coconut oil. My dough was really sticky and I worried it was too wet from using a banana. I’m glad I resisted the urge to add flour because they turned out great. You cannot taste the banana at all. It gets masked by the peanut butter. I also added chocolate chunks. I baked for 8 minutes. Sooo good! Thank you for a great recipe.

By: Karen Weiss

Karen Weiss — Fri, 03 Jan 2025 00:38:42 +0000

In reply to Kate. I think two tablespoons of dough per cookie is too much. One tablespoon is probably correct

By: Brian

Brian — Mon, 16 Dec 2024 04:00:32 +0000

I think I know why some people’s cookies have been coming out flat. I made a double batch and followed the quantities for 2x, and mine turned out flat too. I should have looked closer to make sure the quantities are actually doubled. I put in only half the amount of oatmeal required until I caught the mistake in the recipe (should have been 5.5 cups of old fashioned oats instead of 2.75). After I added more oatmeal to my remaining cookie dough, they turned out great!

By: Jenny

Jenny — Thu, 14 Nov 2024 00:28:45 +0000

Hi…I made these and used monk fruit brown sugar, American Dream Oatmeal creme Almond Butter, walnuts, dark choc sugar free chips. Boy did they spread, but OH SO GOOD !!!! Thanks for the framework recipe…I’ll make again :)

By: Kate

Kate — Thu, 07 Nov 2024 11:55:20 +0000

In reply to Bill Warren. I'm sorry to hear you didn't love this, Bill. Be sure you don't over stir as that can impact how they rise.